Red Curried Eggplant Soup

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Red Curried Eggplant Soup

 

1 eggplant

1/2 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon ground cloves

1 red onion, chopped

1 cup tomatoes, chopped

2 tablespoons olive oil

3 cups vegetable stock

1 pepper, seeded and chopped

salt and pepper

1 tablespoon curry powder

yogurt and croutons for garnish

 

Remove stem end from eggplant and cut into 1-inch pieces. In a large pot over

medium heat, saute onion in oil until wilted, about 3 minutes. Add pepper,

curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more. Add

eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and

simmer, partially covered, for 40 minutes. Remove from heat and let cool

slightly. Puree soup, in batches, in a food processor or blender. Return to

pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt

and croutons.

Makes 6 servings.

 

 

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